Recipe

Southwestern Quiche Recipe


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Ingredients
  • 1/2 small green bell pepper, sliced
  • 1 (15-oz) package put in the fridged piecrusts
  • 1/2 c (2 oz) shredded Cheddar cheese
  • 1/2 c (2 oz) shredded Swiss cheese
  • 1/2 c picante sauce or Salsa Picante
  • 1 tbsp all-purpose flour
  • 1/2 c half-and-half
  • 2 c sliced fresh mushrooms
  • 1/4 c ripe olives, sliced
  • 1/2 c (2 oz) shredded mozzarella cheese
  • 5 large eggs, lightly beaten
  • 2 tsps vegetable oil

Directions
  • Step #1 Unfold & stack 2 piecrusts; carefully roll or press piecrusts together.
  • Step #2 Fit piecrusts into a 9-inch pieplate according to package directions; fold edges under, & crimp.
  • Step #3 Line pie shell with aluminum foil wrap; fill with pie weights or dried beans.
  • Step #4 Bake on lowest oven rack at 425° for 15 mins.
  • Step #5 Remove weights & foil wrap; cool.
  • Step #6 Sauté mushrooms in hot oil over medium-high heat 5 mins or until golden brown & liquid is absorbed.
  • Step #7 Set aside.
  • Step #8 Combine cheeses; set aside.
  • Step #9 Stir together eggs & next 3 ingredients in a bowl; add mushrooms, bell pepper, & olives.
  • Step #10 Pour half of egg mixture into prepared crust.
  • Step #11 Sprinkle top evenly with two-thirds cheese mixture.
  • Step #12 Top with remaining egg mixture; sprinkle with remaining cheese mixture.
  • Step #13 Bake at 375° for 40 to 45 mins or until set, shielding edges with aluminum foil wrap to prevent excessive browning.
  • Step #14 Let stand 10 mins before serving.
  • Enjoy the Southwestern Quiche recipe

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